amylaceous

American  

[am-uh-ley-shuhs] / ˌæm əˈleɪ ʃəs /

adjective

1. of the nature of starch; starchy.

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amylaceous British  

/ ˌæmɪˈleɪʃəs /

adjective

1. of or resembling starch

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Etymology

Origin of amylaceous

First recorded in 1820–30; amyl- + -aceous

Example Sentences

The cereals of the United States have become articles of absolute necessity in a zone where maize, manioc and bananas were long preferred to every other amylaceous food.

From Personal Narrative of Travels to the Equinoctial Regions of America, During the Year 1799-1804 — Volume 3 by Humboldt, Alexander von

The saccharine, or amylaceous substances constitute the most abundant of the proximate constituents of plants.

From The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock by Cameron, Charles Alexander, Sir

Nevertheless, it is possible that the amylaceous principle is rendered more easily assimilable by boiling, and that by this means the tubers actually become more nutritious.

From The $100 Prize Essay on the Cultivation of the Potato. Prize offered by W. T. Wylie and awarded to D. H. Compton. How to Cook the Potato, Furnished by Prof. Blot. by Compton, D. A.

Cubical amylaceous pieces, of a darker brown than the other kinds.

From The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c. by Simmonds, P. L.

Treatment.—Stomach-pump and emetics, carbonate of sodium, amylaceous fluids, gruel, arrowroot, starch, etc.

From Aids to Forensic Medicine and Toxicology by Robertson, W. G. Aitchison (William George Aitchison )